Six O'Clock Solution: Honey-lime-ginger glaze peps up pork

A lively sauce turns this mild and lean cut of pork into a dish with a difference.

Photograph by: Transcontinental Books

Pork tenderloin is one of the best buys at the meat counter and is also often reduced in price. Lean, boneless, tender meat, it’s easy to vary, as shown in this recipe from the new Canadian Living magazine cookbook 150 Essential Beef, Pork & Lamb Recipes (Transcontinental Books, $29.95). This book offers a variety of ways to enjoy pork tenderloin: roasted, with seasonings or stuffed, grilled, in a burger-like sandwich, tacos, medallions, stir-fried or salad. All three meats receive appealing treatments in well-tested recipes, and photographs are mouth-watering. A honey-lime-ginger glaze peps up the mild meat in this easy recipe. Lemon may be substituted for the lime. For best results, make the marinade up to 24 hours in advance and refrigerate. Serve sliced pork over rice with a green vegetable.

Pork Tenderloin with Lime Glaze

Serves 6

¼ cup soy sauce

¼ cup liquid honey

2 teaspoons grated lime zest (peel)

3 tablespoons fresh lime juice

1 small onion, finely diced

2 tablespoons minced fresh ginger root

2 cloves garlic, minced

½ teaspoon freshly ground pepper

2 pork tenderloins, about 12 ounces (340 g) each

1 tablespoon vegetable oil

In a glass or ceramic mixing bowl, whisk together the soy sauce, honey, lime zest, lime juice, onion, ginger, garlic and pepper. Add the pork tenderloins, turning to coat them with the marinade. Cover and refrigerate for one hour.

Preheat oven to 400 degrees F. Drain meat, reserving the marinade. In a large, ovenproof frying pan, heat oil over medium-high heat and brown pork on all sides. Pour marinade over meat, bring to a boil and boil for one minute.

Transfer pan to preheated oven and roast for about 18 minutes, or until juices run clear when meat is pierced with a fork and just a hint of pink remains, or an instant-read thermometer inserted in the thickest part reads 160 degrees F (71 C).

Transfer pork to cutting board and cover with aluminum foil. Let stand for five minutes, then slice and serve with sauce.

We encourage all readers to share their views on our articles and blog posts. We are committed to maintaining a lively but civil forum for discussion, so we ask you to avoid personal attacks, and please keep your comments relevant and respectful. If you encounter a comment that is abusive, click the "X" in the upper right corner of the comment box to report spam or abuse. We are using Facebook commenting. Visit our FAQ page for more information.

Almost Done!

Postmedia wants to improve your reading experience as well as share the best deals and promotions from our advertisers with you. The information below will be used to optimize the content and make ads across the network more relevant to you. You can always change the information you share with us by editing your profile.

By clicking "Create Account", I hearby grant permission to Postmedia to use my account information to create my account.

I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. I consent to the collection, use, maintenance, and disclosure of my information in accordance with the Postmedia's Privacy Policy.

Postmedia wants to improve your reading experience as well as share the best deals and promotions from our advertisers with you. The information below will be used to optimize the content and make ads across the network more relevant to you. You can always change the information you share with us by editing your profile.

By clicking "Create Account", I hearby grant permission to Postmedia to use my account information to create my account.

I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. I consent to the collection, use, maintenance, and disclosure of my information in accordance with the Postmedia's Privacy Policy.